Honey Lime Sweet Potato Tacos

I present to you my current favorite quick, easy, healthy, delicious dinner!

Honey Lime Sweet Potato Tacos

These are so flavorful and yummy. They are also quick to throw together. Depending on your oven, the longest part may be preheating it. They only take 20 minutes once the oven is hot.

Roast your sweet potatoes, saute your onions and garlic, throw everything together in a pan to simmer for a couple of minutes.....

.....toss it on a tortilla with your favorite toppings, and....

...voila! Dinner is served.

The cheese we had with these both times was farmer's cheese and, though I think many other cheeses would go well, this one was particularly nice. Marshall added creme fraiche and I added either a chipotle sauce (as pictured) or salsa. I liked both but I preferred the chipotle sauce.

You can't eat these expecting to taste a beef taco. If you do expect that you will be disappointed with the taste and the texture, but if you choose to appreciate them for what they are - a delicious new way to eat a whole lot of spiced up nutrient-rich plants wrapped up in the goodness of a warm tortilla - you will enjoy them. 

Marshall likes to have his with different toppings than a normal taco (farmer's cheese and creme fraiche instead of cheddar, sour cream, and salsa) because it makes them taste like their own thing and not a taco gone wrong.  He likes these and so do I! Definitely a keeper here.  

Honey Lime Sweet Potato Tacos

Ingredients:

• 1 1/2 lbs. sweet potatoes, peeled and diced into 1/2-inch cubes
• 2-3 Tbsp. favorite cooking oil, divided
• 1 tsp. cumin
• 1 tsp. paprika
• 1/4 tsp. ground coriander
• 1/4 - 1/2 tsp. chili powder
• Salt and freshly ground black pepper
• 1 small yellow onion, diced - about 1 cup
• 1 garlic clove, minced
• 1 (14.5) oz can black beans, drained and rinsed
• 1 cup frozen yellow corn
• 3 Tbsp. honey
• 3 Tbsp. fresh lime juice
• flour tortillas
• Toppings to serve: sour cream/creme fraiche, cheese (farmer's, mozzarella, monterey jack, etc.), chipotle sauce, salsa, avocado, or anything you can think of!

Directions
Preheat the oven to 425 degrees. Line a baking sheet with foil and add the sweet potatoes, 1-2 Tbsp. oil, cumin, paprika, coriander, chili powder, and salt and pepper to taste, then toss to evenly coat. Bake in the preheated oven for 15 - 20 minutes until tender, tossing once halfway through.

• Meanwhile, in a large skillet, heat remaining 1 Tbsp. oil over medium-high heat. Add the onion and saute until translucent and tender, about 5 - 6 minutes, adding in garlic during the last 30 seconds of sauteing. Reduce heat to medium-low, add in drained and rinsed black beans, corn, honey, and lime juice. Heat until warmed through. Toss in roasted sweet potatoes and serve on warm tortillas with desired toppings.
• Recipe Source: Cooking Classy